Heart-Healthy Classic Italian Risotto

Indulge in the creamy decadence of this **Heart-Healthy Classic Italian Risotto**, a nutritious twist on a beloved Italian staple. Made with wholesome short-grain brown rice, this recipe swaps traditional butter and heavy cream for heart-friendly **olive oil**, while packed with fresh flavors from **shallots, garlic, spinach, and fresh basil**. Simmered in **low-sodium vegetable broth** and finished with a hint of **lemon zest** for brightness, this risotto is a guilt-free comfort food that doesn’t skimp on taste. Optional **Parmesan cheese** or **nutritional yeast** makes it customizable for dairy-free or vegan diets. Perfectly balanced with **dry white wine** for depth, it's a dish that promises a creamy texture without compromising your wellness goals. Ready in under an hour, this guilt-free risotto is ideal for weeknight dinners or an elegant meatless main course that’s as delicious as it is nourishing.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups short-grain brown rice
• 2 tablespoons olive oil
• 2 medium, finely chopped shallots
• 3 cloves, minced garlic
• 6 cups low-sodium vegetable broth
• 0.5 cup dry white wine
• 3 cups, loosely packed fresh spinach
• 0.5 cup, freshly grated (optional, can substitute with nutritional yeast for a vegan option) Parmesan cheese
• 1 teaspoon lemon zest
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 cup, chopped fresh basil

Directions

Step 1

Begin by heating the vegetable broth in a medium saucepan over low heat. Ensure it stays warm but does not come to a boil.

Step 2

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped shallots and sauté for about 3 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute, stirring constantly to prevent burning.

Step 4

Add the short-grain brown rice to the pot, stirring to coat the grains with the oil and aromatics for about 2 minutes.

Step 5

Pour in the dry white wine and stir until the wine is fully absorbed by the rice.

Step 6

Begin adding the warm vegetable broth, one ladleful at a time, to the rice, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful.

Step 7

Continue this process for about 30-35 minutes, until the rice is creamy and cooked to al dente. You might not need all of the broth, so taste the rice for doneness.

Step 8

After the rice is nearly cooked, stir in the fresh spinach and cook until just wilted, about 2-3 minutes.

Step 9

Remove the pot from the heat and add the parmesan cheese (or nutritional yeast), lemon zest, black pepper, and salt. Stir to combine.

Step 10

Serve immediately, garnished with fresh basil. Enjoy this heart-healthy version of classic Italian risotto.

Nutrition Facts

Serving size	(2120.9g)

Amount per serving	% Daily Value*
Calories	1064.2

Total Fat 44.9g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 44.5mg	0%
Sodium 1852.5mg	0%
Total Carbohydrate 113.9g	0%
Dietary Fiber 11.1g	0%
Total Sugars 14.3g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 664.9mg	0%
Iron 6.4mg	0%
Potassium 1847.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 11.8%

Carbs: 46.7%